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Cloud Bread
Cloud Bread.jpeg


Pre-heat the oven to 220CFAN, 475F, Gas Mark 9

Slice the avocados in half, and then slice lengthwise into wedges.

Crack the egg into a small bowl and beat for 1 minute


Place the flour into a separate bowl and add the smoked paprika and black pepper, stir to combine


Place the semolina into a small bowl


Line a baking tray with baking parchment


Dip a slice of avocado into the flour, then into the egg and then into the semolina, making sure it is evenly coated.  Place the avocado slice on the baking tray and repeat until all the slices have been covered.

TIP: to make this vegan, swap the egg for a little aquafaba (liquid found in can chickpeas)

Makes 4 slices
Prep time: 5 minutes
Cooking time: 15-20 minutes

Per slice

Calories: 51

Fat: 3.4g

Saturates: 0.9g

Carbs: 0.3g

 of which sugars: 0.3g

Fibre: 0g

Protein: 4.5g

Salt: 0.16g



• 2 eggs

• 25g low fat cream cheese

• pinch of cream of tartare

• Rapeseed oil spray

• 1/4 tsp mixed herbs (optional)

Vegan friendly

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